Sherry Crema Catalana Ice Cream with Honeyed Figs

Ingredients

• 0.5  cinnamon sticks 
• 8 large egg yolks 
• 10 oz calimyrna figs dried soft halved lengthwise (moist)
• 3 cups half-and-half 
• 6 tablespoons honey 
• 4 inch lemon zest fresh
• 1 cup orange juice fresh
• 6 servings orange zest 
• 1 cup amontillado sherry 
• 0.5 cup sugar 

Equipment

• bowl
• sauce pan
• whisk
• sieve
• wooden spoon
• kitchen thermometer
• wax paper

Directions

1. Bring half-and-half with lemon and orange zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.
2. Whisk together yolks, sugar, and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture.
3. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon and an instant-read thermometer registers 170°F.
4. Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming. Chill until thoroughly cold, about 3 hours. Freeze in an ice-cream maker.
5. Transfer to an airtight container and freeze until firm.
6. Bring figs, Sherry, juice, and honey, covered, to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup, about 8 minutes. Cool figs in syrup.
7. Serve ice cream with honeyed figs and syrup.
8. ·Ice cream can be made 3 days ahead.·You can also prepare figs 3 days ahead and chill, covered.